baked-eggs-NEWTell me if this happens in your house, too. The holidays are in full swing. The in-laws have arrived. The kids are running around with whatever it is the in-laws have purchased for them. Your lovely spouse has joined them. And you are left holding the coats and asking everyone how they take their coffee.

Well, this recipe from Karen Covey’s The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England will get you out of the kitchen quickly and back in the festive melee where you belong! Simply crack, assemble, and broil to create a dish that will get you all of the credit with (almost) none of the labor.

Karen uses thyme, tomatoes, and parmesan here, but feel free to use whatever you have on hand: any fresh herbs, sharp cheddar or goat cheese, bacon or ham, even leftover roasted vegetables will make this dish sing. These eggs also allow for customization, so everyone can get exactly what they want for breakfast. A holiday miracle, indeed!

Baked Eggs with Fresh Thyme, Tomatoes, and Parmesan

From The Coastal Table

Serves 4
8 extra large eggs
2 tablespoons unsalted butter
4 tablespoons heavy cream
2 teaspoons minced fresh thyme
12 small cherry tomatoes, cut in half
4 tablespoons freshly grated Parmesan
Kosher salt, to taste
Freshly ground black pepper, to taste
8 1-inch thick slices of French bread, for serving

1. Preheat broiler to high and place oven rack on top self (about 6 inches from top).
2. Gather 4 small bowls and carefully crack two eggs into each bowl, keeping yolks intact. (You won’t be cooking in these dishes but you’ll want eggs cracked and ready to go before you start.)
3. Place 4 shallow, oven-safe gratin dishes on a baking pan. Place ½ tablespoon of butter and 1 tablespoon of cream in each dish.
4. Place baking pan under broiler until butter has melted and mixture is warm and bubbly, about 1-2 minutes. Carefully remove pan from oven and gently transfer 2 eggs into each gratin dish, taking care not to break the yolks. Sprinkle each with equal amounts of thyme, tomatoes, and Parmesan cheese and season with salt and pepper.
5. Place pan back under broiler and cook until whites of eggs are almost set, about 5 minutes (check after 2-3 minutes and cover with aluminum foil if tops are getting too brown).
6. Remove from oven and allow to cool for about 30 seconds (eggs will continue to cook after you remove them from the oven). Carefully transfer each dish to a serving plate and serve warm with toasted bread for dipping.

The Coastal Table_Cover_2x3The Coastal Table author Karen Covey is currently hard at work on new projects that celebrate the coast. Take a look at her exciting new magazine here!

The Coastal Table is available in your local Barnes & Noble and independent bookstores across New England. You can also purchase the book through our websiteAmazon, and BN.com.